Fresh Tomato Pasta with Lemon Herb Mussels
This dish is inspired by one of Yvon Chouinard’s recipes and uses our Lemon Herb Mussels. It’s best when tomatoes and basil are in season.
About This Recipe
Makes: Two servings
Skill Level: Easy
A summery pasta full of bright colors and flavors, with savory depth and protein from our Lemon Herb Mussels. If you have time, let the sauce sit for an hour so that the flavors mellow. The dish will still be delicious if served immediately.
Ingredients
- 8 oz. cherry tomatoes
- 1 garlic clove, minced
- ⅛ red onion, sliced very thin
- 1½ tbsp. lemon juice
- Salt to taste
- Pinch or two of ground chiles or cayenne
- ½ bunch basil (about 12 medium leaves)
- ¼ cup extra-virgin olive oil
- 8 oz. penne pasta
- 2 cans Patagonia Provisions Lemon Herb Mussels
Putting It All Together
- To make the sauce: Cut cherry tomatoes in half. Place in a large bowl with garlic, red onion and lemon juice. Season to taste with salt and chiles. Stack and roll basil leaves, slice thinly, then add to tomatoes along with olive oil. Best if it sits for an hour.
- Cook the pasta.
- Add mussels to the sauce, including the liquid from the can. Taste and adjust seasonings.
- Drain pasta, then add to sauce and toss gently.
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